Chicken and Fettuccine Stir-Fry
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INGREDIENTS 8-ounces fettuccine
1/4 cup peanut oil
4 boneless, skinless chicken breast halves, cut into thin strips
2 garlic cloves, minced
3 green onions, cut into thin strips
1 red bell pepper, seeded and chopped
2 carrots, cut into thin strips
1 zucchini, cut into thin strips
2 cups sliced fresh mushrooms
1/4 cup chopped parsley
1 tablespoon soy sauce
Dash ground red pepperCook pasta according to package directions; drain.
In a large skillet or wok over medium-high heat, heat oil. Add chicken and garlic; stir-fry 2 minutes or until chicken is no longer pink. With slotted spoon, remove chicken. To drippings in pan, add green onions, bell pepper and carrots; stir-fry 2 minutes or until just tender-crips. Add zucchini and mushrooms; stir-fry 1 to 2 minutes longer, or until vegetables are tender. Add chicken, parsley, soy sauce and ground red pepper; stir-fry 1 minute or until heated through.
To serve, in a large bowl, toss chicken mixture with hot fettuccine.
Makes 8 servings